How to make Soy milk

Healthy soy milk can be made easily at home. In this article we show you how to make your own soy milk for a fraction of the cost when compared to shop bought soy milk.

If you are making soy milk regularly then you may find purchasing a automatic soy milk machine or soy milk maker will save you a good deal of time.

The following steps form the process of making soy milk

Step 1 - soak the soya beans

Soak your soya beans overnight in a large bowl of water (they will swell up to 3 or 4 times their dry size). The amount of soaked beans to use is about one cup per litre of milk required.

Once you have made soy milk a few times you can try varying the proportions of beans and water to make either a thicker milk or a thinner milk depending on your tastes.

Step 2 - crush the soaked beans

Put a cup of beans in your food blender and add 3.5 cups of water. Blend for a minute until all the beans are broken down.

Step 3 - strain the ground bean liquid

Strain the resulting liquid through a cheesecloth into large pan. Wrap the cheesecloth around the remaining bean pulp (known as okara) and squeeze the cloth so as much of the liquid is extracted as possible.

Once you have extracted as much of the liquid as possible unwrap the cheesecloth and remove the okara. Now remove any foam off the top of the milk liquid in the pan using a sieve or ladle.

This straining stage affects the smoothness of the milk by influencing the amount of fibre inthe milk. If you remove the hulls of the soya beans before you grind them in the blender you will make a smoother milk.

You can if you wish repeat this straining stage to remove further okara from the liquid.

Step 4 - Boil the soy milk

Place the pan on the oven hob and heat until the milk starts to boil. Be careful and make sure to use a pan much deeper than the amount of milk you have as when the milk starts to boil it will quickly foam up and over the sides of the pan if you are not careful.

Boil for about 5 minutes then remove the milk from the heat and allow to cool.

Step 5 - flavouring

Plain soy milk can have a slightly bitter beany taste and as such many people like to flavour their milk and if you buy soy milk from a shop in a carton then it will often be flavoured. Vanilla and chocolate are popular shop bought soy milk flavours.

The Chinese often use savoury flavourings to flavour their milk and use soy milk to make almost soups by adding soy sauce, spring onions, pickled vegetables etc.

Vanilla and sugar is a common flavouring and these should be added when the milk starts to boil.

Step 6 - using your soy milk

You now have your healthy home made soy milk that is free from artificial preservatives, flavourings and additives. Once cool the soy milk is ready to drink and can be kept in the refridgerator for 3 days.

You can use your soy milk to make ultra healthy smoothies combining the high protein, low cholesterol of soy milk with fresh fruit and other health supplements, see our smoothie recipes section for inspiration.

Quick video demonstration

The following 5 minute video shows the process of making soy milk from start to finish.